Ginger Ale-Ingi Sorasam

Ginger Ale is the carbonated soft drink version of Indian Ingi Sorasam. I prefer the indian version for its health benefits. It helps with stomach disorders and nausea.

Inji Poondu Thokku

This is one recipe we watched on TV and prepared it immediately. Ginger and Garlic both being great for digestion, this recipe was suggested for people having "ANNADWESHAM" - meaning hatred for food. Its to be taken as an appetizer and it works wonders.

Ingredients
Chopped Ginger - 1 cup
Garlic Pods - 1 cup
Grated Jaggery - 1 cup
Red Chilli - 6
Tamarind - lemon sized ball
Mustard Seeds - 1 tsp
Salt
Sesame Oil

Method
Heat sesame oil, saute red chillies, garlic, ginger, tamarind till raw smell is gone.
Allow to cool and grind into fine paste along with jaggery, without adding water.
Heat some more oil, add mustard seeds - once it splutters add the paste and stir well till cooked.

Im sending this to Kalyani's Pickles and Preserves Fest

Bon Appetit!
Rudra

Ingi Puli

Ingi Puli is a great accompaniment for Parupu Sadam(Dal Rice) and Avial. I have never heard of it till my marriage and i bet no one can prepare it as my MIL does. Shes an expert in it. Everytime she prepares this, there's no difference in the taste whatsoever. Its the same mouth watering dish.

Ingredients
Grated Ginger - 3 inch piece
Tamarind - lemon sized ball
Green Chilies - 3
Mustard Seeds - 1/2 tbsp
Fenugreek Seeds - 1/2 tbsp
Chana Dal - 1 tbsp
Asafoetida - 1/4 tbsp
Jaggery - 2 tbsp
Sambar Powder - 1/2 tbsp
Salt to taste
Gingelly Oil for cooking

Method
Heat 4 tbsp oil in a pan, add fenugreek seeds, mustard seeds, chana dal, asafoetida, green chilies, curry leaves, finely grated ginger and saute well.
Add tamarind extract, salt and sambar powder. Allow to boil well till raw smell is gone.
Switch off the heat once the gravy thickens.(If it takes a very long time to thicken, add one tbsp of rice flour and switch off the heat)

Bon Appetit!!
Rudra